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6 starter portions
Prep time 130 min (includes 2 hours marinating)
Cook time 8 min
Ingredients
2 large Red Chillies
Oil
500ml White wine Vinegar
2 desert spoons Honey
2 balls Glace Stem Ginger
3 mallard breasts ( as fresh as possible)
Veg oil
1/2 a mango finely diced
1 1/2 limes juice and zest of 1 lime
Virgin Olive oil
1 teaspoon chopped red chilli
1/2 tsp Sugar
Teaspoon chopped coriander
For sweet chilli sauce
Cut the Chillies in half and remove the seeds.
Slice the chillies into very tin strips and then chop finely.
Add some oil to a pan when the oil is hot quickly stir fry the Chilli until you can see the oil going a reddish colour.
Add White Wine Vinegar and bring to boil.
Add Honey
Cut Stem Ginger into slices and then strips then add this to Vinegar and Honey mix.
Allow to reduce by half. The dressing should have thickened slightly so that it just coats the back of a spoon when it goes cold it will become a lot thicker so do not reduce too much.
Taste and if too sharp add a little more honey before chilling down.
Method.
Remove the duck skin from the breasts and any sinew.
Season and pan fry the duck breasts in very hot smoking oil just to seal but not cook then allow to cool.
Once duck breasts are cold generously cover with sweet chilli sauce and leave for a couple of hours turning every now and then.
Remove the duck from the sauce and place onto a large piece of cling film brush over with some of the sauce then wrap up in cling film and place in freezer to firm up so that it will be easier to cut.
When the duck is firm but not frozen take out of freezer. Remove cling film and slice with a sharp knife into slices about 3 mm thick lay these out on plate and sprinkle with the mango
Place into bowl lime zest, lime juice, olive oil, chilli, sugar and chopped coriander mix well and season to taste spoon dressing over the duck and serve.
Prep time 130 min (includes 2 hours marinating)
Cook time 8 min
Ingredients
2 large Red Chillies
Oil
500ml White wine Vinegar
2 desert spoons Honey
2 balls Glace Stem Ginger
3 mallard breasts ( as fresh as possible)
Veg oil
1/2 a mango finely diced
1 1/2 limes juice and zest of 1 lime
Virgin Olive oil
1 teaspoon chopped red chilli
1/2 tsp Sugar
Teaspoon chopped coriander
For sweet chilli sauce
Cut the Chillies in half and remove the seeds.
Slice the chillies into very tin strips and then chop finely.
Add some oil to a pan when the oil is hot quickly stir fry the Chilli until you can see the oil going a reddish colour.
Add White Wine Vinegar and bring to boil.
Add Honey
Cut Stem Ginger into slices and then strips then add this to Vinegar and Honey mix.
Allow to reduce by half. The dressing should have thickened slightly so that it just coats the back of a spoon when it goes cold it will become a lot thicker so do not reduce too much.
Taste and if too sharp add a little more honey before chilling down.
Method.
Remove the duck skin from the breasts and any sinew.
Season and pan fry the duck breasts in very hot smoking oil just to seal but not cook then allow to cool.
Once duck breasts are cold generously cover with sweet chilli sauce and leave for a couple of hours turning every now and then.
Remove the duck from the sauce and place onto a large piece of cling film brush over with some of the sauce then wrap up in cling film and place in freezer to firm up so that it will be easier to cut.
When the duck is firm but not frozen take out of freezer. Remove cling film and slice with a sharp knife into slices about 3 mm thick lay these out on plate and sprinkle with the mango
Place into bowl lime zest, lime juice, olive oil, chilli, sugar and chopped coriander mix well and season to taste spoon dressing over the duck and serve.
